Lamb Tagine with Prunes and Almonds

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cut 600 g lamb shoulder into cubes and season with 1 tsp ginger and salt. Heat 2 tbsp olive oil in a pan and brown the meat on all sides.

2. 2

   Add 2 chopped onions and 1 cinnamon stick, deglaze with 250 ml water, cover and braise for 60 minutes.

   1:00:00
3. 3

   Stir in 120 g prunes and 1 tbsp honey and simmer for another 15 minutes.

   15:00
4. 4

   Toast 40 g almonds in a dry frying pan until golden brown and scatter over the tagine.